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When I was younger I did not care for mangoes but I recently discovered that I like them... a lot. I have really been enjoying the mangoes lately, especially the mango crumble that I made a while ago. It was so good that I wanted to make it again. I had also been thinking about a strawberry and rhubarb crumble . After thinking for a while I decided to try combining mangoes and rhubarb in a mango and rhubarb crumble. I figured that the sweet mangoes would go well with the tart rhubarb. I went with a pretty basic recipe and added some grated ginger and coconut to make it a bit more exotic. The mango and rhubarb crisp turned out really well! The sweet mango and tart rhubarb and the hint of coconut was a really tasty flavour combination. Of course melting vanilla ice went really well with it!

Mango and Rhubarb Crumble

ingredients

1/4 cup sugar

2 tablespoons cornstarch

3 cups mango (diced)

2 cups rhubarb (cut into 1 inch pieces)

1 tablespoon lemon juice

1 teaspoon ginger (grated)

2/3 cup flour

1/3 cup rolled oats

1/3 cup coconut (unsweetened)

2/3 cup brown sugar

1/3 cup butter (melted)

directions

Mix the sugar and cornstarch in a large bowl.

Add the mango, rhubarb, lemon juice and ginger and toss to coat.

Mix the flour, rolled oats, coconut, brown sugar and butter in a large bowl.

Place the mango and rhubarb mixture into an 8x8 inch baking dish and pour the topping on.

Bake in a preheated 350F/180C oven until it is bubbling and the top is golden brown, about 45 minutes.

That sounds like a great, sweet combination. I like the idea of adding coconut and ginger as well. I have yet to try rhubarb though but I love mangoes so maybe I should start with having them together such as this!

I was looking through your list of yummy mango desserts, but this one just popped out at me. I've been waiting for strawberry season here to make strawberry/rhubarb desserts, but you've given me a new idea.thanks,Michelle

Thanks for the recipe! I made this today using strawberries instead of rhubarb. It was beautiful. I substituted dairy free margarine for the butter and it came out great. Thanks again!Here is my blog entry about it:http://theveganmouse.blogspot.com/2009/05/spaghetti-with-mushrooms-and-spinach.html

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.